Corned Beef with White Onion Sauce
Before I really got interested into cooking the only corned beef that I know of is the canned version and I do love it specially the Palm’s Brand the taste is just addictive, it’s like KFC or New York Style pizza where you know it’s not healthy but you still kept on eating it. I also remember when I was a child I thought they wete made by letting the cows eat a lot of corn that’s why it tastes so yummy. So for those who have that same belief then I must tell you it’s not really like that and the same goes with chocolate milk and strawberry milk (cows don’t eat a lot of chocolates and strawberries). The word “corn” in corned beef means grains of coarse salts rather than the maize that we know of, these salt is then used in brining the meat hence its salty nature. Now you will also notice that the colour is pinkish, this is because of the Potassium Nitrate added to the brine where the meat is cured on which acts as the preservative for the meat.
Corned Beef have been there for quite some time and in fact it originated on Ireland way back in the 12th century. During those time only royalties can eat this food as beef was a rare and a valued dish, to add to that salt during those times was really expensive it is even used as a payment for different services rendered (remember the word salary came from the word salt) and cattle are not meant to be eaten during those days and only used for milking, it can only be consumed when it cannot yield milk anymore.
For today we will be making are really simple dish, Corned beef in white onion sauce which we will be serving with some vegetables and mashed potato.
- 1½ kg corned silverside
- 2 large onions, sliced
- 1 tsp whole black peppercorns
- 2 pcs bay leaves
- 2 tbsp vinegar
- 1 tsp sugar
- 2 tbsp butter
- 1 large onion, finely chopped
- 2 tbsp flour
- 1½ cup cups milk
- ½ cup cream
- ½ tsp nutmeg
- freshly ground black pepper
- In a pot combine all ingredients and cover it with water.
- Cover the pot and bring to a boil. Using low heat simmer for 2 hours or until the meat is very tender.
- Remove from heat and leave the meat inside until cooled down.
- Once cooled down cut the beef into thick slices, set aside.
- In a saucepan add butter and onions, cook while stirring continuously in low heat until onions are soft.
- Slowly sprinkle in flour and cook until it forms a roux.
- Gradually add milk and cream then bring to a boil, stir in nutmeg then simmer in low heat for 5 minutes.
- Season with salt and freshly ground black pepper.